PERFECT PINCH GARLIC & HERB LEMON CHICKEN

 Prep Time: 10 minutes

 

Cook Time: 20 minutes

 

Makes 4 servings

 

INGREDIENTS:

 

1/4/cup flour

1 cup McCormick Perfect Pinch Garlic & Herb Seasoning

1 lb. thinly sliced boneless skinless chicken breast halves

2 tbsp. oil

1 cup chicken broth

1 tbsp, lemon juice

1 tbsp. chopped fresh parsley

 

 brown

DIRECTIbrONS:

 

Mix flour and seasoning in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

 

Heat oil in large nonstick skillet on medium heat.  Add 1/2 of the chicken; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet; keep warm.

Mix broth, lemon juice and reserved flour mixture. Add to skillet; bring to boil, stirring to release browned bits in skillet. Stirring frequently, cook 5 minutes or until sauce is slightly thickened. Spoon over chicken. Sprinkle with parsley.

RAISIN OATMEAL COOKIES

 YIELD:

 

Approximately 72 cookies.

 

 

 INGREDIENTS:

 

2 cups salted soft butter

2 cups granulated sugar

1 cup packed light brown sugar

2 tsps. vanilla

2 large eggs

3 cups all purpose flour

2 tsps. baking soda

2 tsps. cinnamon

3 cups rolled oats

2 cups raisins

2 cups pecan halves

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees F.

 

Grease cookie sheets or line with parchment paper.

In a large bowl, cream together butter, sugars and vanilla until light and fluffy.

Add eggs, one at a time, beating well with each addition.

Combine flour, baking soda and cinnamon and gradually stir into creamed mixture.

Fold in rolled oats, raisins and pecans.

Drop rounded spoonfuls onto prepared cookie sheets.

 

Bake for 12-15 minutes in preheated oven.

 

Remove cookies to wire rack and cool completely.

 

 

 

 

 

 

SPAGHETTI WITH ZUCCHINI AND ROASTED PEPPERS

 INGREDIENTS:

 

1/2 box Barilla PLUS Spaghetti

1/2 lb. zucchini, sliced thin lengthwise

1/8 tsp. salt

2 red bell peppers, seeded and halved

1/4 cup extra virgin olive oil

1/8 tsp. white pepper

3/4 cup Parigiano Reggiano cheese, shaved

1 clove garlic, halved

 

DIRECTIONS:

 

Season zucchini with salt and place in a large colander to drain for 1 hour. Preheat broiler.

 

Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery.

Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.

Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add garlic and zucchini.

Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.

Cook Barilla PLUS Spaghetti according to package directions. Drain. Add pasta to skillet and mix well.

Transfer to a serving platter or bowl. Garnish with shaved Parmigiano Reggiano cheese,